Tag Archives: Meringue

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{Stephanie} When I was making the honey-lavender ice cream, I had the idea of making a meringue cookie with the left over egg white from the ice cream recipe. There are so easy to make and a fun way to present the ice cream to guests or just to indulge on your own.

First make your lavender sugar. This can be made in advance and you can make a big batch because it will keep up to 6 months.

Lavender Sugar

1 cup sugar

1 tbsp lavender

In a coffee grinder, grind lavender until fine and dusty.

Put in sugar, mix well.

Once all mix together put back in grinder and grind more until you have fine sugar, about 5 pulses.

Pour into airtight container, keeps for 6 month.

Sweet lavender meringue cookies

3 egg whites

3/4 cup lavender sugar

1/4 tsp cream of tartar

Preheat oven 200ºF

Line cookie sheet with parchment paper

In a bowl of an electric mixer start beating egg whites, once they start to foam, add cream of tartar.

Then add lavender sugar slowly and continue to beat on high-speed.

The meringue is ready when you have stiff peaks and a glossy white color.

Using a pastry bag and a tip, pipe meringue on parchment paper. Use any tip you like to make the shape you want or free form with 2 spoons if you do not have pastry bag.

Sprinkle with a bit a lavender sugar if you desire a stronger taste.

Put in oven for about 1 1/2 hrs to 2 hrs. Once done, turn off the oven, put a wooden spoon in the door and let the meringues cool down in the oven for about 1 hr.

Cookie assembly

Take ice cream out, let soften a little bit.

With a small ice cream scoop, scoop out ice cream and put on one of the meringue cookie.

Put the second one on top and press just a little but not too hard or the meringue will break.

{Melissa} When I lived in London last year I completely fell in love with this sweet treat! I discovered it when a friend took me to the Borough Market and after sipping the best coffee e.v.e.r at Monmouth I wandered to the next door bakery. There is was – a simple but perfect dessert made of layered crumbled meringue, whipped cream and strawberries, topped with fresh mint. Somewhere in these simple ingredients: the mix of the luscious cream, crunchy meringue bits and fresh fruit I have found heaven in my mouth!

Because I really miss London these days, I wanted to make the ultimate British Eton Mess. Therefore I sticked to the original treat but gave it a fun twist! So… I spiked the strawberries in this Eton Mess with Pimm’s! For those who aren’t familiar to Pimm’s, it’s a gin based british liqueur. It’s traditionally served as a drink with lemonade, cucumber, strawberries, oranges and fresh mint. In my mind, it’s the perfect mix in between lemonade and Mojitos! If you do not have Pimm’s you can simply do the non-alcoholic version or spike your whip cream with another alcohol perhaps like mint cream or Bailey’s? You’re the boss! Finally, since Pimm’s & lemonade is like peanut butter & jelly I decided to push the recipe a bit further and make pink lemonade meringue!

The fun thing with Eton Mess? The base ingredients can really become a canvas to your imagination! Replace the fruits by more seasonal options like a rhubarb compote or with whatever is available to you… it could even me any jam or marmalade that’s in the fridge! Here’s some more ideas:

Some recipe fold the fruit mix with the cream, I prefer them layered separately. I also enjoy serving it in a jar or cup because it’s pretty and it’s easier to layer. Then again, you could mix everything up and make more of a pudding. Just play with this recipe!

Pink Lemonade Hard Meringues

3 egg whites, at room temperature

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup fine white sugar

1 tsp vanilla extract

1 individual pack of Crystal Light pink lemonade

Heat oven at 100°C (200F).

Beat the egg whites on medium speed until foamy.

Add cream of tartar and salt and beat until soft, bubbly peaks form.

At high speed beat in the sugar, 1 tsp at a time, VERY SLOWLY. Continue beating between each addition.

When the mixture becomes glossy add the pack of pink lemonade powder and vanilla. The texture should be smooth & glossy, with peaks that stand straight up.

Add some pink or red food colorant 1 drop at a time. 1 or 2 drops should be enough.

Pipe onto parchment-covered sheets.

Bake for about an hour, the meringues should be crisp and dry when they are done. *It could take a bit more time depending on the size on our meringues. Keep your eyes on them because they turn brown quickly!

Turn off the oven and leave the door slightly open to let them dry out for another hour.

Eton Mess

4 cups of fresh strawberries

2 tsp sugar

3-5 tsp Pimm’s (as much you need to macerate all the strawberries)

2 cups whipping cream

1/2 tsp vanilla extract

A dozen small hard meringues

Mix the Pimm’s and sugar.

Chop the strawberries, pour the Pimm’s mixture and macerate for 10-15 min.

At the end of March we saw a super cute nest inspired recipe on Two Peas and Their Pod: beautiful that we just adored! For Easter, we came up with our version with this easy and yummy dessert to serve at your Easter party. Enjoy our Easter lemon and meringue nest, a fun twist on lemon meringe pie! Plus this recipe really fits with our month’s ”eggalicious” theme!

Meringue nest

4 egg whites

1 cup of white sugar

1 pinch salt or cream tartar

Preheat oven at 200°F.

In an electric mixer (make sure your bowl is grease free*), beat egg whites and salt until the eggs start to form soft peaks.

Slowly add the sugar 1 tbsp at a time while beating at high-speed.

Beat until the egg whites are shiny and the peaks are firm.

Add egg whites into a piping bag and a decorating tip from Wilton or Ateco (I used an open star tip).

On a cookie sheet lined parchment paper draw with a pencil circles on the paper the size you want the nest to be.

Then fill the circles with the meringue filling the whole circle. To complete the nest, just pipe one more ring around the edge to create the nest.

Bake for about 2 hrs. Let cool completely in the oven.

*A stainless steel bowl is best, plastic can harbor grease and this can prevent egg white to form stiff peaks.

You can store the meringue in an airtight container for up to 2 weeks.

Lemon Custard

1 1/3 cup white sugar

1/2 cup corn starch

1/2 tsp salt

2 2/3 cup water

4 egg yolks

4 tbsp unsalted butter

4 tsp lemon zest

1/2 cup of lemon juice

On a double boiler put the following: sugar, corn starch, salt and water. Boil until the mixture becomes thick. Always continue stirring while it cooks.

Add egg yolks and continue stirring,

Add butter lemon zest and lemon juice,

Remove from heat. Let it cool.

Cover with plastic wrap right on top of the custard. Put in the fridge until ready to use.

*Trick: take the custard and pass it through a sieve to remove lumps (this will make you custard silky and smooth).

Assembly

Fill the meringue nest with the lemon custard.

Add a few Easter candy covered chocolate eggs and sprinkle with toasted sweet coconut to decorate.

Put the nest on edible candy grass with a sugary lemon flavor! It’s the final touch that really makes a difference. We found our yellow edible easter grass at but pink colored one is also available at Wal-Mart.